fitness frivolity and culinary wizardry peppered with life musings, fried in adventure.

Egg-cellent.

Things have been so batty over the course of the holiday I barely had any time to get in the kitchen, so I was quick to settle in on Sunday when I finally had some room to breathe.

I’m on that “eat healthy, be healthy” train that everyone else is (I mean, I’ve been, but now even moreso with the coming of a new year), so I wanted Sunday’s breakfast to be just right, a great kick-off to a new way of eating….and an apologetic meal for the two frozen pizzas, bag of tortilla chips and jar of salsa Boy and I consumed the night before.

When I started looking into the Paleo way of eating more seriously, I made sweet potatoes a norm – I hadn’t eaten a single one until about a year ago. I won’t lie, they aren’t my favorite, but this recipe makes them bearable. Take away the cheese and you’ve got a totally clean meal! (But less fun. Everything is always more fun with cheese.)

EGGS OVER SWEETIE

Oh my god, how about that name?! Literally just came up with that as I was typing. I digress…

INGREDIENTS:

2 large sweet potatoes, peeled and cubed

1 tablespoon EVOO

1/2 teaspoon salt

1 teaspoon rosemary

1 teaspoon thyme

3-4 eggs

Handful of shredded cheese of your choice (I used mozzarella)

DIRECTIONS:

Preheat the oven to 375 degrees Fahrenheit

Throw the cubed potatoes into a baking dish and add EVOO, salt, rosemary and thyme. Toss it all together until it’s evenly coated.

Roast until the sweet potato is fork-tender, about 30 minutes.

* NOTE: My oven is a finicky bitch. Your oven may take less time. I’d check 20 minutes in and stick them with a fork – if it slides in alright, you’re ready for the next step.

Crack eggs over the sweet potatoes. Sprinkle cheese on top. Return to the oven and bake until the egg whites are set, but the yolk is runny – about 15 minutes.